This Short Rib and Chorizo Chili is a hearty meal packed with rich flavors! Tender short ribs and spicy chorizo come together in a cozy pot of deliciousness that’s perfect for chilly nights.
Honestly, it feels like a warm hug in a bowl! I love serving it with some crusty bread to soak up all that tasty sauce. It’s definitely a crowd-pleaser for my family and friends!
Key Ingredients & Substitutions
Short Ribs: Beef short ribs are perfect for this chili due to their rich flavor and tenderness when cooked. If you can’t find short ribs, beef chuck or brisket can work as well.
Chorizo: Fresh chorizo adds a wonderful spice to the dish. If you want a milder flavor, you can use Italian sausage or omit it altogether. For a vegetarian option, try using plant-based chorizo or beans.
Onions and Garlic: These are foundational for the base flavor. Any onion variety works, but yellow onions are my favorite due to their sweetness. You can substitute garlic with garlic powder if you’re in a pinch.
Spices: Chili powder, cumin, and smoked paprika create the warm flavors. If you don’t have smoked paprika, regular paprika or a dash of liquid smoke can be a nice substitute. Adjust the cayenne pepper based on your heat preference.
How Do You Brown Short Ribs Properly?
Browning the short ribs is crucial for developing the flavor of your chili. Here’s how to do it efficiently:
- Use medium-high heat to sear the meat. This creates a nice crust that locks in juices and adds depth.
- Don’t overcrowd the pot; cook in batches if necessary. This prevents steaming and ensures a good brown.
- Once browned, don’t skip the resting step! Let the meat sit aside so it cools slightly before shredding.
What’s the Best Way to Layer the Flavors?
Layering flavors enhances your chili. Start by cooking the onions and garlic until soft before adding spices. This process helps toast the spices, bringing out their essential oils and flavors:
- Cook the onions until they’re translucent, then add garlic and jalapeños for a quick sauté.
- Stirring the spices in at this stage allows them to bloom, ensuring your chili has a robust taste.
- Make sure to use a good quality beef broth; it makes a difference!
Enjoy your cooking, and I hope your Short Rib and Chorizo Chili turns out amazing!
Delicious Short Rib and Chorizo Chili Recipe
Ingredients You’ll Need:
For the Chili:
- 2 lbs beef short ribs, cut into chunks
- 6 oz chorizo sausage, casing removed and crumbled
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 jalapeños, seeded and diced (reserve some slices for garnish)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 2 cups beef broth
- Salt and pepper to taste
For Garnish:
- Fresh cilantro
- Sour cream or Mexican crema
How Much Time Will You Need?
This hearty Short Rib and Chorizo Chili takes about 20 minutes for preparation and 2.5 to 3 hours for cooking in the oven. Total time is approximately 3 hours and 20 minutes, but most of that is hands-off while it simmers deliciously in the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). This will ensure that everything is ready to go when you’re finished prepping.
2. Brown the Short Ribs:
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the short rib chunks with salt and pepper. Add them to the pot and brown on all sides for about 3-4 minutes per side. Once they’re nicely browned, remove them from the pot and set aside.
3. Cook the Chorizo:
Add the crumbled chorizo to the same pot. Cook it until browned and the fat has rendered, about 4 minutes. Use a slotted spoon to remove the chorizo and set it aside with the short ribs.
4. Sauté the Veggies:
Lower the heat to medium and add the diced onion, minced garlic, and diced jalapeños to the pot. Stir occasionally, cooking until softened, which will take about 5 minutes.
5. Toast the Spices:
Stir in the chili powder, ground cumin, smoked paprika, and cayenne pepper (if you’re using it). Cook for about 1 minute so that the spices become fragrant and well combined with the veggies.
6. Combine the Ingredients:
Add the crushed tomatoes, kidney beans, beef broth, browned short ribs, and cooked chorizo back into the pot. Stir everything together until it’s well mixed and bring it to a gentle simmer.
7. Bake in the Oven:
Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 2.5 to 3 hours or until the short ribs are tender and easily falling apart.
8. Shred the Meat:
When the cooking time is up, carefully remove the pot from the oven. Using a fork, shred the short rib meat into smaller pieces and stir it back into the chili to combine.
9. Season and Adjust:
Give your chili a taste and adjust the seasoning with salt and pepper as necessary to make it just right for you.
10. Serve and Enjoy:
Dish out the chili into bowls and top with a dollop of sour cream, sliced jalapeños, and fresh cilantro leaves for a burst of flavor. Enjoy your rich, smoky, and spicy Short Rib and Chorizo Chili!
I hope you love making and enjoying this fabulous chili! It’s perfect for gatherings or just cozy nights in.
Can I Use Different Types of Meat?
Absolutely! If short ribs aren’t available, you can substitute them with beef chuck or brisket. For a lighter option, consider using ground turkey or chicken, but adjust cooking times accordingly since they will cook faster.
How Can I Make This Chili Spicier?
If you love heat, try adding more cayenne pepper or use spicy chorizo instead of mild. You can also add crushed red pepper flakes or fresh serrano peppers for an extra kick.
Can I Make This Chili in a Slow Cooker?
Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours until the short ribs are tender and flavorful.
What’s the Best Way to Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of beef broth if it thickens too much. You can also freeze it for up to 3 months—just make sure to cool it completely before freezing.
